Road to SMI Success Manual - Region 10 Education Service Center

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Chapter 3 The nutrient analyses of menus is not valid if the cafeteria staff do not follow the preparation of the recipe correctly, such as substituting ingredients, not following preparation procedures, or not using correct serving utensils. The self-evaluation checklist on the following pages will help you to determine if your schools are correctly implementing nutrientbased menu planning approaches. Answering “no” to any of the questions indicates that changes and/or technical assistance are required. Contact your State agency for technical assistance. Nutrient-Based Menu Planning Approaches 4 44
What Does It Take To Implement a Nutrient-Based Menu Planning Approach? - A Self-Evaluation Review Procedures Yes No Are reimbursable meals served at the point of service? Meals offered contain the required food items and the portion sizes appropriate to the meal pattern(s) used for menu planning. To ensure that reimbursable meals are served: ◆ Train foodservice staff to prepare and serve reimbursable meals. ◆ Train students to select reimbursable meals. ◆ Train cashiers to recognize and count reimbursable meals. Is portion/serving size control being used? Portion/serving size control: ◆ Ensures that standardized recipes give consistent yields. ◆ Ensures that the nutritional contribution of the portion is consistent from serving to serving and day to day. ◆ Ensures that each age/grade group is served the correct portions of foods as planned. ◆ Ensures that meals are reimbursable. ◆ Ensures that food costs are consistent. Is Offer Versus Serve implemented correctly? ◆ ◆ ◆ ◆ Reimbursement for meals is based on each meal claimed containing an entrée and meeting the required number of menu items as defined by the menu. School foodservice staff, including cashiers, have continuous OVS training. Menus should have a consistent meal structure. Students are trained in the requirements of OVS. Serving line instructions are provided for students regarding the selection of reimbursable meals. Chapter 3 45
Page 1 and 2:
A Guide for School Foodservice Dire
Page 3 and 4:
ACKNOWLEDGEMENTS...................
Page 5 and 6:
Acknowledgements The U.S. Departmen
Page 7 and 8:
Acronyms ANSMP APP CAP CFR CN CNP C
Page 9 and 10: Child Nutrition (CN) Database - A n
Page 11 and 12: Fortified Foods - Foods with added
Page 13 and 14: Offer Versus Serve (OVS) for Food-B
Page 15 and 16: School Breakfast Program (SBP) - Th
Page 17 and 18: INTRODUCTION SMI success is as simp
Page 19 and 20: Introduction Improving School Meals
Page 21 and 22: Introduction SMI Is Important: Show
Page 23 and 24: Chapter 1 A Comparison of the Vario
Page 25 and 26: Chapter 1 Chapter 1 Nutrient-Based
Page 27 and 28: Chapter 1 Comparison of Menu Planni
Page 29: Chapter 1 13
Page 32 and 33: Chapter 2 Advantages and Disadvanta
Page 34 and 35: Chapter 2 Available Lunch Modificat
Page 36 and 37: Chapter 2 If more than one age/grad
Page 38 and 39: Chapter 2 Serving the Appropriate P
Page 40 and 41: Chapter 2 What Does It Take To Impl
Page 42 and 43: 26 Chapter 2
Page 44 and 45: Chapter 3 Consult the Nutrient Anal
Page 46 and 47: Chapter 3 Some State agencies may r
Page 48 and 49: Chapter 3 ◆ ◆ ◆ Include a var
Page 50 and 51: Chapter 3 Menu planners are encoura
Page 52 and 53: Chapter 3 Examples of consistent me
Page 54 and 55: Chapter 3 Variations in Lunch Struc
Page 56 and 57: Chapter 3 Had all of the side dishe
Page 58 and 59: Chapter 3 ◆ Offering a variety of
Page 66 and 67: Chapter 4 ◆ If you plan menus usi
Page 68 and 69: Chapter 4 ✓ ✓ ✓ ✓ ✓ ✓
Page 70 and 71: Chapter 4 Identifying Fat Levels in
Page 72 and 73: Chapter 4 Grains and Breads ✓ Spe
Page 74 and 75: Chapter 4 To Maintain Quality and C
Page 76 and 77: Chapter 4 ◆ ◆ ◆ Offer meals t
Page 78 and 79: Chapter 4 If you have made the deci
Page 80 and 81: Chapter 4 ◆ ◆ Thaw foods proper
Page 83 and 84: Chapter 5 It takes more than school
Page 85 and 86: Chapter 5 Home Activities Home acti
Page 87 and 88: Chapter 6 Each SFA will be schedule
Page 89 and 90: Chapter 6 Menus Complete written me
Page 91 and 92: Chapter 6 Examples of Food Product
Page 93: Chapter 6 Nutrient-Based Menu Plann
Page 96 and 97: SMI Resources Resource Description
Page 103: APPENDICES SMI Road to Success Appe
Page 106 and 107: Appendix B SCHOOL LUNCH PATTERNS TR
Page 108 and 109: Appendix D SCHOOL BREAKFAST PATTERN
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Appendix F Nutrient Standard Menu P
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Appendix G-2 Grains/Breads Requirem
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Appendix I Sample Product Formulati
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Appendix K Manufacturer’s Data Su
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Appendix L Sample Food Substitution
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Appendix M Food Sources of Vitamin
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Appendix M Food Sources of Calcium
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Appendix M Food Sources of Iron All
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Appendix M Food Sources of Dietary
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Appendix N Menu Planning Practices
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Appendix O Milk Fat Comparison Char
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Appendix Q Purchasing Practices for
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Appendix R Food Preparation Practic
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Appendix S Meal Service Practices f
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Appendix U Checklist of Documents N
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Appendix V NSMP/ANSMP - Structuring
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Road to SMI Success Manual - Region 10 Education Service Center

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